Fried pickles are a beloved Southern snack known for their irresistible crunch and tangy kick. First appearing in American diners in the 1960s, they’ve since become a staple at state fairs, sports bars, and family gatherings. Their appeal lies in the perfect contrast between the zesty pickle center and the crispy golden crust. Whether served as an appetizer or a fun party treat, fried pickles are easy to make and sure to be a crowd-pleaser.
Ingredients
Main Ingredients:
- 20 dill pickle chips or slices (or spears if preferred)
- 1 cup all-purpose flour
- 1 cup cornmeal or breadcrumbs
- 2 large eggs
- ½ cup buttermilk (or regular milk + 1 tsp vinegar as substitute)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika (optional, for flavor)
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil for frying (canola or peanut oil work well)
Substitutions:
- Gluten-free: Use gluten-free flour and breadcrumbs.
- Egg-free: Replace eggs with a flax egg or aquafaba.
- Vegan: Use plant-based milk and egg alternatives.
Step-by-Step Cooking Instructions
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Prep the Pickles:
- Drain pickle slices and pat them dry with paper towels. Removing moisture is key to crispiness!
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Set Up Your Breading Station:
- Bowl 1: Mix flour with salt, pepper, garlic powder, onion powder, and paprika.
- Bowl 2: Whisk together eggs and buttermilk.
- Bowl 3: Pour in the cornmeal or breadcrumbs.
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Coat the Pickles:
- Dredge each pickle slice in the flour mixture.
- Dip into the egg-buttermilk mixture.
- Finally, coat thoroughly with cornmeal or breadcrumbs.
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Heat the Oil:
- Pour 2 inches of oil into a deep skillet or pan.
- Heat to 350°F (175°C). Use a thermometer for accuracy.
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Fry the Pickles:
- Fry in small batches for 2–3 minutes, flipping once, until golden brown.
- Don’t overcrowd the pan — it drops the oil temperature and makes pickles soggy.
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Drain and Serve:
- Remove pickles with a slotted spoon.
- Place on a paper towel-lined plate to drain excess oil.
Pro Tips and Cooking Techniques
- Dry the pickles well to prevent soggy breading.
- Double-coat for extra crunch if desired.
- Use a deep-fry thermometer for precise oil temperature.
- Panko breadcrumbs offer a crispier texture than cornmeal.
- Air fryer option: Preheat to 400°F, spray breaded pickles with oil, and cook for 8–10 minutes, flipping halfway.
Variations and Customizations
- Spicy Version: Add cayenne pepper to the flour or serve with spicy ranch.
- Sweet & Spicy: Try bread-and-butter pickles with a pinch of chili powder.
- Vegan Version: Use unsweetened almond milk and flax eggs.
- Gluten-Free: Substitute with almond flour and gluten-free panko.
Serving Suggestions
- Presentation: Serve in a rustic basket lined with parchment.
- Garnish: Sprinkle with chopped parsley or grated Parmesan.
- Dipping Sauces: Ranch, spicy mayo, chipotle aioli, or blue cheese dressing.
- Pair With: Burgers, BBQ ribs, iced tea, or a cold beer.
Nutritional Information (Approx. per 5 pickle chips)
- Calories: 180 kcal
- Protein: 3g
- Carbohydrates: 18g
- Fats: 10g
- Fiber: 1g
- Sodium: 550mg
Frequently Asked Questions (FAQs)
Q: Can I use whole pickles instead of slices?
A: Yes! Spears work great too but may need a bit more cooking time.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven for best crispness.
Q: Can I make them ahead of time?
A: You can bread the pickles ahead and refrigerate for a few hours before frying.
Q: What if I don’t have buttermilk?
A: Mix regular milk with a teaspoon of vinegar or lemon juice as a substitute.
Closing Thoughts
Fried pickles are the perfect combo of tangy, crunchy, and crave-worthy. Whether you’re making them for a party or just a weekend treat, they’re sure to disappear fast! Try experimenting with flavors and share your twist on this Southern classic. Got questions or your own fried pickle tip? Drop a comment or send a pic — I’d love to see your creations!
